Sometime ago I realised I haven’t used the cookie stamp I bought from our vacation to Brisbane a few years back. The cookie stamp was quite an impulsive purchase, definitely something I wouldn’t buy now because I already owned some really beautiful cookie cutters handed down to me by my granny.
Since staying at home full time, I have been conscious with my spending, always asking myself whether I needed an item before buying it and whether I already have a similar one lying at home. I don’t buy anything straightway anymore, rather I would go home and get about my usual activity. If I really needed the item, it would surely pop up in my mind. So no more impulse shopping for me. I feel this change leads to less unwanted, unused things in my house, less clutter, less cleaning and a simpler life for me.
Oh, back to the cookie stamp.
I made some yummy butter cookies. This is a really simple recipe. Give it a try because the cookies are really good and the cookie jar will be empty in no time.
Cut-Out Butter Cookies
(makes about 36 pieces depending on the cookie stamp/cutter size)
100g unsalted butter, softened at room temperature
80g caster sugar
1 egg yolk
180 cake flour
20g corn flour
Sift cake flour and corn flour together and set aside. Line baking tray with parchment paper and set aside.
With an electric mixer, add in sugar to the butter in 3 additions and cream till the mixture turns light and fluffy.
Add in egg yolk and mix well.
Add sifted flour mixture in 3 additions, stir with a spatula to form a soft dough.
Place dough in a plastic bag and flatten with a rolling pin.
Refrigerate the dough for 30 minutes.
Remove dough from the fridge and roll it on a slightly floured surface and cut out with slightly floured cookie cutter.
Line the cut-out cookie dough with some space between each cookie on the baking tray as they will spread a little while baking.
Preheat oven to 170 degrees.
Bake in pre-heated oven for 15 minutes.
Cool them on a cooling rack and store in air-tight cookie jar or container.